Tsukune W/Yuzu Sauce (Yakitori Style Japanese Meatballs)

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READY IN: 40mins
YIELD: 24 skewers
UNITS: US

INGREDIENTS

Nutrition
  • Tsukune
  • 2 12
    lbs chicken thigh meat, ground
  • 1 14
    lbs pork, ground
  • 10
    ounces beef, ground
  • 5
    ounces panko Japanese-style bread crumbs (kikkoman brand is recommended)
  • 13
    cup sake
  • 13
    cup green onion, chopped
  • 3
    shiitake mushroom caps, dried, soaked, stemmed and minced
  • 2 12
    tablespoons ginger juice
  • 2 12
    tablespoons mirin
  • 1
    tablespoon shiso leaves or 1 tablespoon basil leaves, chopped
  • 2 12
    teaspoons salt
  • 2 12
    teaspoons sugar
  • 1 14
    teaspoons red pepper seasoning (Ichimi, Japanese red pepper)
  • 1
    kombu seaweed (4-inch x 6-inch)
  • 1
    gln water
  • 24
    bamboo skewers (6 inch long)
  • Yuzu Sauce
  • 1 12
    cups soy sauce (kikkoman is recommended)
  • 1 12
    cups mirin
  • 34
    cup sake
  • 34
    cup sugar
  • 1 12
    tablespoons yuzu juice or 1 1/2 tablespoons tangerine juice
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DIRECTIONS

  • In a large bowl, mix together chicken, pork, beef, panko, sake, soy sauce, green onion, shiitakes, ginger juice, mirin, shiso, salt, sugar, and ichimi, being careful not to overwork.
  • Form into 72 (1-ounce) meatballs. Refrigerate.
  • In large pot, combine kombu and water. Bring to just below a simmer; remove kombu. Bring to a simmer; add half of the meatballs. Simmer 8 to 10 minutes, or until cooked through.
  • Remove with slotted spoon. Poach remaining meatballs the same way. Cool.
  • When ready to assemble, thread 3 meatballs onto each skewer. Refrigerate until needed.
  • In a saucepan, bring soy sauce, mirin, sake, and sugar to a boil; reduce heat and simmer until thickened. Remove from heat; stir in yuzu juice.
  • Over charcoal, grill several skewers, turning frequently, about 5 minutes or until lightly browned. Brush with 1 tablespoon yuzu sauce for each skewer. Serve with 1½ tablespoons sauce per skewer on the side.
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